Easy Mexican Chicken and Rice Soup

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 teaspoon dried oregano
• 1/4 teaspoon salt, or to taste
• 1/8 teaspoon black pepper, or to taste
• 1 can fire-roasted diced tomatoes, with juices
• 6 cups low-sodium chicken broth
• 1 cup fresh or frozen corn kernels
• 1/3 cup medium- or long-grain white rice, not cooked
• 2 cups cooked and shredded chicken
• Leaves from 1/2 bunch fresh cilantro sprigs, for garnish
• 1 to 2 limes, quartered, for garnish
• Corn or flour tortillas, to serve

Directions

1. Set a large pot over medium heat and warm the oil. Add the onion and oregano, then cook, stirring frequently, for 3 to 4 minutes, until the onion is starting to soften. Mix in the salt and pepper.
2. Add the tomatoes, chicken broth, corn, and rice to the pot. Bring everything to a boil over high heat, then lower the heat and let the soup simmer for 18 to 20 minutes, until the rice is tender.
3. Stir in the chicken and simmer for 1 to 2 minutes, just until the chicken is warmed through. Taste the soup, and add more salt and pepper if you’d like.
4. Spoon the soup into bowls and serve it hot, with cilantro and lime wedges on top and warm tortillas alongside.